Chicken Shrimp Soup
|Broiler fryer||3 1⁄2 Pound, cut in pieces (1 bird)|
|Salt||1 1⁄2 Teaspoon|
|Butter/Margarine||1⁄8 Pound (1/4 cup)|
|Onions||3 Small, finely chopped|
|Garlic||1 Clove (5 gm), minced or mashed|
|Minced parsley||3 Tablespoon|
|Port wine/Apple juice||1 Cup (16 tbs)|
|Canned tomato sauce||16 Ounce (2 cans, 8 oz. each)|
|Crumbled basil||1 1⁄2 Teaspoon|
|Shelled and deveined shrimp/Prawns||1 Pound, uncooked|
Sprinkle chicken with salt and pepper.
Melt butter in a large frying pan and lightly brown chicken on all sides.
Remove chicken from pan; add onions and garlic and cook until soft, about 3 minutes.
Stir in parsley, wine or apple juice, tomato sauce, and basil; simmer about 5 minutes.
Return chicken to pan, cover, and simmer about 35 minutes or until tender.
Remove cover and bring mixture to a slow boil; add shrimp and cook just until they turn pink, 3 or 4 minutes.
In large bowls